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20 Quick and Easy Scallop Recipes

You don’t have to go to an upscale restaurant to enjoy tender sea scallops.

It takes less than 30 minutes to make most scallop recipes, and they can be seared, sautéed, grilled, or baked for a quick dinner. They can be made into a light ceviche or healthy salad and pair nicely with a variety of ingredients ranging from chicory to lentil.

If you want them to be perfectly sweet and buttery, keep an eye on the stove or grill so you can nail the timing. When done, the scallops will be opaque and breaking apart slightly along the edge. A fork should glide right through the scallops, which is a sign that it’s time to dig.


Tahitian Vanilla Seared Sea Scallops with Lemon Coconut Risotto

scallop-risotto-recipe Picture courtesy of Pineapple and Coconut

Don’t be intimidated by the sound of fancy flavors in the name. Instead, focus on the pairing of seared scallops and creamy risotto that you could be having for dinner. And since the combination of vanilla, lemon, and coconut is a bit extraordinary, this makes a great plate for special occasions or date nights.

If you aren’t shooting for an over-the-top meal, though, you can skip the risotto to slash the total fat content in half.

Serves 6



3 1/2 cups chicken stock

1 can (15 oz.) coconut milk, divided

1 Tbsp. unsalted butter

1 Tbsp. coconut oil

1/2 medium onion, diced small

Zest and juice of 1 lemon

1/2 cup white wine (such as pinot grigio)

1 1/4 cups Arborio rice

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/3 cup toasted unsweetened coconut flakes, divided

Vanilla Bean Beurre Blanc:

1/4 cup shallots, diced small

9 Tbsp. butter, cubed cold

1 cup white wine

1 tsp. white wine vinegar

1 Tahitian vanilla bean pod, seeds scraped out

1 tsp. pure vanilla extract

1/2 tsp. sea salt


16–20 (1 1/2 lb.) sea scallops

1 Tbsp. coconut oil

3 Tbsp. butter

2 tsp. pure vanilla extract

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

4 Tbsp. chives, diced super fine (garnish)

Nutrition Facts (Per Serving)

Calories: 776

Protein: 25 grams

Carbs: 44 grams

Fat: 51 grams

Get the Recipe

Blackened Scallops with Grilled Romaine & Citrus Salad

blackened-scallop-recipe Picture courtesy of A Thought for Food

Cooked over a high heat on the grill, it’s a cinch to make scallops that are seared on the outside and tender on the inside. They pair well with just about anything, including grilled asparagus or skewered veggies.

For a gourmet accompaniment, this salad of citrus segments, creamy avocado chunks, and grilled lettuce provides an exploration of textures and bright flavors.

Serves 4


Scallops Salad:

20–25 large sea scallops (3 lbs.)

2 Tbsp. blackened seafood seasoning

2 1/2 Tbsp. extra-virgin olive oil, divided

2 Romaine lettuce hearts, washed and dried

1 1/2 tsp. red wine vinegar

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Avocado-Citrus Dressing:

1 orange, segmented

1 grapefruit, segmented

1 avocado, pitted and sliced

Juice of 1 lime

1 Tbsp. pure honey

1 Tbsp. fresh cilantro, minced

1 tsp. salt

1/2 tsp. freshly ground black pepper

Nutrition Facts (Per Serving)

Calories: 355

Protein: 40 grams

Carbs: 18 grams

Fat: 14 grams

 Get the Recipe


Pan-Seared Scallops with White Wine Bacon Cream Sauce

Seared-Scallops-Cream-Sauce-recipe Picture courtesy of Or Whatever You Do

Everyone at the table will be happy when dinner is smothered in this cream sauce.

It has white wine for class and depth of flavor, plus bacon for to satisfy serious carnivores as well as intense umami cravings. But this dish isn’t all about gut-busting ingredients. To go along with the lean and healthy scallops, there’s also a handful of baby spinach for good measure.

Serves 4


4 slices cottage bacon (or Canadian bacon)

8 large sea scallops, patted dry

1 large handful baby spinach

1 tsp. garlic

1 1/2 cup dry white wine

2 Tbsp. unsalted butter

1/4 cup heavy cream

8 oz. pasta, cooked and drained

1 oz. Parmigiano-Reggiano, freshly grated for garnish

Nutrition Facts (Per Serving)

Calories: 417

Protein: 22 grams

Carbs: 36 grams

Fat: 13 grams

Get the Recipe


Scallop Fried Rice

scallop-fried-rice-recipe Picture courtesy of The Woks of Life

If you’re making a quick seafood fried rice for dinner, you’d probably reach for shrimp. But adding scallops instead will take this ordinary one-pan dinner to a whole other level.

The recipe does call for XO sauce, which is hard to find outside of Asian grocery stores (and Amazon), but once you get a bottle, it’ll be gone fast because you can use it in place of fish sauce. XO sauce contains a mixture of dried shrimp and scallops, plus chili pepper and other spices.

Serves 6


4 cups cooked brown rice, cooled

3 Tbsp. oil, divided

1 lb. bay or sea scallops, rinsed and patted dry

4 large eggs

1 tsp. Shaoxing wine (rice wine)

1 tsp. salt (plus more to taste)

4 cloves garlic, thinly sliced

1 medium onion, diced

3 Tbsp. scallop XO sauce

Pinch of freshly ground white pepper

1 scallion, chopped

Nutrition Facts (Per Serving)

Calories: 662

Protein: 30 grams

Carbs: 106 grams

Fat: 12 grams

Get the Recipe


Chicory Salad with Pan-Seared Scallops

pan-seared-scallop-recipe Picture courtesy of Rachel Khoo

This winter salad can be served as a light lunch, or divide the portions in have for a seasonal starter.

You’ll find the combination to be a unique mix of bitter yet slightly sweet flavors: chicory, olives, pomegranate, and grapefruit. It sounds a bit odd, but the arrangement is carefully put together in the way only a chef can. So it’s no surprise this is just one taste from the woman behind bestseller The Little Paris Kitchen and new release Rachel Khoo’s Kitchen Notebook.

Rachel Khoo Kitchen Notebook

Serves 2


2 grapefruits (or 4 blood oranges)

2 Tbsp. extra-virgin olive oil

3 red chicory, ends trimmed and separated into leaves

8 scallops with roes

20 green olives, pitted and finely chopped

1/2 pomegranate

2 Tbsp. finely chopped chives

1 Tbsp. extra-virgin olive oil

1 Tbsp. butter

Nutrition Facts (Per Serving)

Calories: 534

Protein: 23 grams

Carbs: 40 grams

Fat: 34 grams

Get the Recipe


Scallops & Chorizo Paella

Chorizo-Scallops-Paella-recipe Picture courtesy of Erren’s Kitchen

Cooked in a one-pan meal, scallops can soak up a whole lot of flavor. That’s part of the beauty of this paella – that and it only takes a half hour from start to finish.

Not only does the rice dish have scallops for protein, but there’s an equal amount of sausage. The chorizo adds spice, although there’s also saffron and smoked paprika in the paella to create a rich yet homey flavor.

Serves 6


4 cups chicken stock

Pinch of saffron

2 Tbsp. extra-virgin olive oil

14 oz. chorizo sausage, sliced

1 large onion, chopped

3 cloves garlic, chopped

14 oz. scallops, cleaned

1 cup dry white wine

2 cups long-grain rice

1 tsp. paprika

1 tsp. smoked paprika

Handful of fresh parsley, chopped

Nutrition Facts (Per Serving)

Calories: 599

Protein: 29 grams

Carbs: 55 grams

Fat: 25 grams

Get the Recipe


Scampi-Style Steak & Scallops

steak-and-scallop-scampi-recipe Picture courtesy of Savoring Today

When you can’t decide which kind of protein to cook up for dinner, there’s always surf ‘n’ turf. A thick slab of steak can use a “side” of lobster tail, prawns, or any filet of fish.

However, scallops just might outdo them all. In this recipe, both the steak and scallops are seasoned like scampi. And everything will be ready in 30 minutes!

Serves 2


2 medium filet mignon (about 6 oz. each)

6 Tbsp. butter, divided

1/4 cup green onion, finely chopped

3 large cloves garlic, minced

2 Tbsp. extra-virgin olive oil

6 large sea scallops

1/4 cup dry white wine

2 Tbsp. fresh lemon juice

1 Tbsp. minced parsley

1 Tbsp. fresh basil, sliced into strips

1/4 tsp. lemon zest

Dash of hot sauce

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 431

Protein: 32 grams

Carbs: 4 grams

Fat: 30 grams

Get the Recipe


Blood Orange Scallop Ceviche

scallop-ceviche-recipe Picture courtesy of Dash of Les

If you love shrimp ceviche, you’ve got to try this twist with scallops.

Scallop ceviche incredibly easy to make, although it presents like a restaurant appetizer. And it tastes like one too because the unusual combination of scallops and blood orange is divine. Of course, if you can’t find any blood oranges, another variety will work instead.

Serves 6


1 lb. bay scallops

Juice from 6 limes

Juice from 2–3 blood oranges

3 Tbsp. cilantro, finely chopped

3 Tbsp. red bell pepper, minced

2 Tbsp. red onion, minced

2 Tbsp. green onion, minced

1 Tbsp. extra-virgin olive oil

2–3 tsp. fresh minced jalapeno

1 tsp. freshly cracked black pepper

1/2 avocado, sliced (optional garnish)

6 blood orange slices (optional garnish)

Nutrition Facts (Per Serving)

Calories: 234

Protein: 14 grams

Carbs: 31 grams

Fat: 6 grams

 Get the Recipe


Curry Scallop Pasta

curry-scallop-pasta-recipe Picture courtesy of No Recipes

If you don’t like spaghetti sauce, that doesn’t mean you’re stuck with alfredo when it comes to pasta.

Try this flavorful dish with curry, cayenne, garlic, ginger, and coconut milk. The bowl of rotini is topped with scallops and fresh cilantro. It’s curry; it’s pasta; it’s fresh seafood. What more could you ask for in a quick dinner for two?

Serves 2


7 oz. rotini (or pasta of choice)

8.5 oz. scallops

1 Tbsp. curry powder

1/4 tsp. cayenne pepper (or more to taste)

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbsp. vegetable oil

3 large cloves garlic

1 Tbsp. minced ginger

3/4 cups (about half a can) coconut milk

1 tsp. brown sugar

2 scallions, chopped

4 sprigs cilantro, chopped

Nutrition Facts (Per Serving)

Calories: 776

Protein: 37 grams

Carbs: 92 grams

Fat: 31 grams

 Get the Recipe

Want to know how to build muscle and lose fat eating delicious foods like these?"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!

Spelt Pasta with Seared Scallops, Prosciutto & Asparagus

asparagus-scallop-pasta-recipe Picture courtesy of Honest Cooking

Sea scallops instantly add a coastal touch to an ordinary plate of pasta. Then again, this dish is not exactly typical Italian fare.

Instead of marinara or pesto, the spelt pasta is tossed with white wine and cream. There’s also a touch of spring thanks to crisp fresh asparagus. The sweet, buttery scallops and salty prosciutto top it all off with protein and style.

Serves 4


1 lb. asparagus, ends trimmed before cutting into 1 1/2” lengths

1 lb. spelt pasta

3 Tbsp. extra-virgin olive oil

12 oz. fresh sea scallops

Salt and freshly ground black pepper to taste

4 oz. prosciutto, diced

1/4 cup finely minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup heavy cream

Fresh parsley, chopped (optional garnish)

Nutrition Facts (Per Serving)

Calories: 688

Protein: 39 grams

Carbs: 90 grams

Fat: 21 grams

Get the Recipe


Scallops, Shrimp & Pappardelle in Spicy Tomato-Cream Sauce

scallop-Pappardelle-recipe Picture courtesy of Women’s Adventure Magazine

For this Italian seafood dish, the scallops and shrimp simmer slowly in the sauce. Called a rose, it’s just a mixture of tomatoes and heavy cream with a dash of crushed red pepper. Meanwhile, the pasta is prepared in boiling water.

Everything in this dish comes together effortlessly, so dinner will be done in no time.

Serves 4


1 Tbsp. extra-virgin olive oil

1 Tbsp. butter

1 lb. scallops

1 lb. shrimp, peeled and deveined

2 garlic cloves, minced

1/2 tsp. crushed red pepper

1 1/2 cups tomato sauce

1/4 cup heavy cream

8 oz. sprouted wheat pappardelle

Chopped flat-leaf parsley to taste

Nutrition Facts (Per Serving)

Calories: 557

Protein: 58 grams

Carbs: 50 grams

Fat: 13 grams

Get the Recipe


Yucca & Plaintain Mofongo with Scallops

scallop-plaintain-mofongo-recipe Picture courtesy of Tampa Bay Times

Unless you’re used to eating South American food, chances are you haven’t had mofongo, a vegetable mash similar to mashed potatoes.

Yucca root, aka cassava, has antioxidants called anthoxanthins, which are known to reduce risk of high blood pressure and heart disease. Green plantains, although they look like bananas, have more complex carbs than their yellow-peeled cousins. And both are great sources of potassium.

Serves 6



1 lb. frozen yucca root

1 tsp. salt

4 cloves garlic

4 ripe plantains, sliced


6 large sea scallops (about 1/2 lb.)

1/4 cup extra-virgin olive oil

3 oz. chimayo chile powder (or other dried chile)

Tequila Sauce:

1 cup passionfruit juice

1 serrano chile, split in half

1/3 cup tequila

1 lb. unsalted butter

Nutrition Facts per Serving (half sauce reserved)

Calories: 673

Protein: 10 grams

Carbs: 40 grams

Fat: 71 grams

Get the Recipe


Baked Scallops au Gratin

scallops-au-gratin-recipe Picture courtesy of Constantly Cooking

If you’re feeling timid about searing scallops over high heat, here’s an alternative that takes the guesswork out of cooking them to their most tender. And like many one-pan scallop dishes, it uses cream and white wine, so you don’t have to miss out on that timeless flavor combo.

Maybe the best part of these baked scallops is being able to prep them ahead of time and finished a half hour before serving.

Serves 4


1 1/2 lb. bay scallops

5 Tbsp. butter, divided

3 Tbsp. all-purpose flour

1 cup chicken stock

2/3 cup heavy cream

1 tsp. fresh thyme (or 1/2 tsp. dried thyme)

Pinch of cayenne

Sea salt and freshly ground black pepper to taste

2/3 cup diced shallots

12 medium-sized mushroom caps, halved and sliced

3 Tbsp. white wine (or vermouth)

1 cup Panko bread crumbs

4 Tbsp. minced flat-leaf parsley

4 oz. Emmental or Gruyere cheese, freshly grated

3 Tbsp. extra-virgin olive oil

Nutrition Facts (Per Serving)

Calories: 718

Protein: 45 grams

Carbs: 36 grams

Fat: 44 grams

Get the Recipe


Italian Tortellini Scallop Bake

scallop-tortellini-recipe Picture courtesy of Confessions of an Overworked Mom

Take baked pasta to a whole new level by adding succulent scallops.

This Italian seafood dish is simple, yet will have your family raving that you’ve gone gourmet. Of course, you can opt to make the spaghetti sauce and cheese tortellini from scratch if you want to spend the day in the kitchen. Or, pick up frozen tortellini and a jar of tomato sauce so that this meal comes together in a snap.

Serves 4


1 lb. bay scallops (fresh or frozen)

2 packages (9 oz. each) frozen cheese tortellini

1 jar (24 oz.) spaghetti sauce

2 oz. (1/2 cup) shredded mozzarella

2 Tbsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste

Parmesan, freshly grated (optional garnish)

Nutrition Facts (Per Serving)

Calories: 583

Protein: 39 grams

Carbs: 62 grams

Fat: 20 grams

Get the Recipe


Bacon-Wrapped Smoked Sea Scallops

bacon-wrapped-scallop-recipe Picture courtesy of Scrumpdillyicious

Since scallops are naturally fat-free, there’s no reason to hold back on what you add to the main protein. Maybe that’s why scallops wrapped in bacon are so popular.

If you ask me, though, it’s probably due to the pairing of flavors and textures. They’re like opposites coming together to form the perfect appetizer – especially if you are having them before a thick, juicy steak.

Serves 12


12 sea scallops

1/4 cup extra-virgin olive oil

Sweet & spicy barbecue rub of choice

1 lb. thin-sliced bacon

Nutrition Facts (Per Serving)

Calories: 239

Protein: 23 grams

Carbs: 1 gram

Fat: 15 grams

Get the Recipe


Curry-Dusted Scallops with Grapefruit

scallop-recipe Picture courtesy of Sweet Paul

Since scallops have a light, slightly sweet flavor, they taste excellent with a robust spice like curry. The depth of flavor is offset by the tartness of grapefruit, as well as the mild and creamy avocado.

Best of all, these scallops cook up in just a minute. So this dish will be ready as soon as you prep the ingredients and heat up the pan.

Serves 4


12 large scallops

Curry powder to taste

1 Tbsp. butter

1 red grapefruit, segmented

1 avocado, cubed

Flaky sea salt and red peppercorns (garnish)

Nutrition Facts (Per Serving)

Calories: 218

Protein: 16 grams

Carbs: 9 grams

Fat: 13 grams

 Get the Recipe


Corn, Shrimp & Scallop Ceviche

shrimp-scallop-ceviche-recipe Picture courtesy of Food & Wine

This sophisticated scallop appetizer was created by celeb chef Marcus Samuelsson for an episode of The Taste. Of course it’s delicious, but it’s pretty complex for everyday dining.

If you want to enjoy his sophisticated global flavor combinations while relaxing around the dinner table, you need his cookbook Marcus Off Duty: The Recipes I Cook at Home. It includes sections on street food, playing with fire, and cooking with kids.

Serves 12



12 bay scallops

12 amaebi shrimp (sweet sushi prawns)

1 tsp. shrimp powder

3 oz. corn

3 oz. mescal

.1 oz. tomato powder

 Shrimp Broth:

8 oz. shrimp heads

2 Tbsp. grapeseed oil

1 small clove garlic

1/4 tsp. mitmita (Ethiopian spicy chili blend)

2 cups coconut water

Fresh lime juice to taste

1 tsp. shrimp powder

1/4 red onion, sliced into 1/2” strips

Nutrition Facts (Per Serving)

Calories: 117

Protein: 11 grams

Carbs: 7 grams

Fat: 3 grams

Get the Recipe


Sautéed Scallops, Jerusalem Artichoke & Truffle Puree

truffle-scallop-recipe Picture courtesy of Peter Gordon

Due to their subtle seafood flavor, scallops can be a canvas for the interplay of two softer elements.

In this case, that’s artichokes and truffles. Although awesome in their own right, the mellow flavors in artichokes and truffles can both get lost among gamier meats. Here, instead of being overshadowed, they get to be the share the spotlight with scallops.

Serves 4


1 lb. Jerusalem artichokes, peeled

3/4 cup + 1 Tbsp. heavy cream

Ice cold water

2 Tbsp. vegetable oil

Salt and freshly ground black pepper

1 tsp. lemon juice

1 tsp. white truffle oil

18 oz. scallops, trimmed

2 Tbsp. thinly snipped chives

Nutrition Facts (Per Serving)

Calories: 457

Protein: 25 grams

Carbs: 24 grams

Fat: 29 grams

Get the Recipe


Seared Scallops with Warm Lentil & Chorizo Salad

scallop-lentil-salad-recipe Picture courtesy of Dan Clapson

Because of their tender yet firm texture, scallops were practically made to go with a bean or lentil salad like this one.

Don’t let the name salad mislead you. This one is hearty with not just red lentils but chorizo. The base flavors are complemented by diced apple, Dijon mustard, and a couple splashes of white wine.

Serves 4


1 Tbsp. + 2 tsp. camelina oil (or flax oil), divided

12 medium scallops

1 Italian chorizo sausage, diced

2 splashes white wine

1 Tbsp. unsalted butter

Zest and juice of 1 lemon

4 cups par-cooked red lentils

1/4 cup fresh Italian parsley, finely chopped

1 small Spartan apple, diced

1 Tbsp. grainy Dijon mustard

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 776

Protein: 57 grams

Carbs: 119 grams

Fat: 9 grams

Get the Recipe


Zucchini-Wrapped Scallops with Beets, Fennel & Watercress Puree

zucchini-wrapped-scallop-recipe Picture courtesy of Be Mindful Be Human

Eating clean is easy when you stick to a dinner of seafood and vegetables. And it’s easy to eat your seafood and veggies when they’re served in this mouthwatering package.

Scallops are often wrapped in bacon, but you can replace that with zucchini without sacrificing presentation. In fact, the plate is an eyeful of color with tomatoes, beets, and watercress.

Serves 1


2 Tbsp. butter

1 bunch watercress

1 Tbsp. canola oil

1 fennel bulb, cut into 1/4” wedges

1 small zucchini, thinly sliced lengthwise (as with a mandolin)

8 sweet cherry tomatoes, cut into quarters

1/2 purple beet, cooked and cubed

3 scallops

Salt and freshly ground black pepper to taste

4 thyme sprigs

Nutrition Facts (Per Serving)

Calories: 680

Protein: 30 grams

Carbs: 59 grams

Fat: 39 grams

Get the Recipe


What did you think of these scallop recipes? Have anything else to share? Let me know in the comments below!

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I understand that results from using Legion’s products and/or services are not guaranteed, and I agree to not hold Legion liable for any outcomes or lack thereof.


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Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.

Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.

This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.

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We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.

First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.

Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.

Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.